Protein Vegan Salad

This high-protein vegan salad gets a hint of sweetness from mango and corn. It's easy to make in 10 minutes. It makes the perfect lunch or dinner salad, as a complete meal.

Prep Time 10 minutes

Cooking Time 15 minutes

Yields 4-6 Servings

Ingredients

• 2 cans of Garbanzo Beans (15oz each), drained

• 2 Tbsp Olive Oil

• 2 cloves of garlic, minced

• 1 red onion, diced

• 1 large bunch of kale, roughly chopped

• 1 whole mango, peeled and diced

• 1 can of corn (15oz), drained

• 1 large English Cucumber, diced, leave skin on for extra fiber

Salad Dressing

• 1/3 cup of tahini

• Lemon Juice (2 whole lemons)

• 1/4 cup Red Wine Vinegar

• 2 tbsp cumin powder

• Salt and pepper

• Optional - serve topped with pumpkin seeds and premade falafels

Directions

• Rince garbanzo beans and corn, add to a large mixing bowl

• Add chopped up ingredients to a bowl (mango, cucumber, kale, garlic and red onion)

• Prepare salad dressing in a small bowl, mix well and pour over the rest of ingredients.

• Mix well and serve immediately. Note, salad will keep in the refrigerator for a few days.

• Optional- sprinkle with pumpkin seeds and serve with premade falafels for additional protein.

• Enjoy